GARLIC and LIME BALTI

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the curry paste, spray the pan with low-calorie cooking spray.

Step 2

Add the onion and garlic and cook over a medium heat for 5 minutes until softened.

Step 3

Put the cooked onion and garlic in a blender with the rest of the curry paste ingredients and a pinch each of salt and pepper and blend into a paste.

Step 4

Put the chicken in a bag or bowl with the paste, making sure to coat it well.

Step 5

Marinate the chicken for at least an hour in the fridge.

Step 6

Once the chicken has been marinated, start on the curry.

Step 7

Add the chicken to a medium frying pan with the peppers and some low-calorie cooking spray.

Step 8

Sauté over a medium heat for 5 minutes, until the peppers have softened and the chicken has browned.

Step 9

Add the tomatoes and stock and simmer over a medium heat for 15 minutes.

Step 10

When it is ready, the chicken will be cooked through and the sauce will have thickened.

Step 11

Remove the pan from the heat and serve.

Step 12

The curry can also be frozen once cooled - defrost fully before reheating, and make sure it's piping hot all the way through.